Proscuitto-Stuffed Mushroom

1. 1

   Preheat oven to 350. Remove the mushroom stems, making a cavity in the caps. Set the caps aside. Using a sharp paring knife, trim and discard the bottom 1/4 inch of the stems. Mince the stems and set aside. Finely chop 6 of the 8 proscuitto slices. Cut the remaining 2 slices into strips about 1/2 inch wide, then cut again into strips 1 1/2 inches long, and set aside.

2. 2

   In a frying pan over medium heat, melt the butter. Add the minced mushroom stems and shallots and saute until the shallots are translucent, about 1 minute. Add them chopped proscuitto and saute for about 30 seconds. Remove from the heat and mix in the cheese, bread crumbs, and parsley. Brush the mushroom caps with the olive oil, then stuff each cap with an equal amount of the cheese mixture and place in a lightly greased baking dish.

3. 3

   Bake until the mushrooms are tender and the stuffing is browned, 20-25 minutes. Let cool in the baking dish on a wire rack. To serve, roll up the proscuitto strips, place a strip on each cap, top with a parsley leaf, and arrange on the platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.